Posted on Friday, July 14, 2017 in
Beef Recipes
Portuguese Beef and Bay Leaf Kebabs
These Madeira and bay leaf kebabs are perfect for summer, serve these espetadas on slices or chunks of Portuguese bread for soaking up the juices.
| Preparation time | 20 min |
| Cooking Time | 4 h |
| Ready In | 4 h 20 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 1/2 pounds of beef tenderloin steaks or boneless sirloin 1/4 cup of olive oil1/4 cup of red wine vinegar1 onion, finely chopped 1/2 cup of parsley4 cloves of garlic, finely chopped 1 teaspoon of salt1 teaspoon of black pepper, freshly ground 12 bay leaves Portuguese bread, for serving
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Preparation
- Trim any sinews and excess fat off the beef, then cut the meat into 2-inch cubes.
- Combine the oil, vinegar, onion, parsley, garlic, salt, bay leaves and pepper in a large nonreactive baking dish.
- Add the beef and toss thoroughly to coat.
- Cover and let marinate, in the refrigerator, for 4 to 6 hours.
- Preheat the grill to high.
- Remove the beef and bay leaves from the marinade and thread onto the skewers, dividing the bay leaves among the kebabs.
- When ready to cook, oil the grill grate.
- Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) for medium-rare.
- Baste the kebabs with any excess marinade, but not during the last 3 minutes.
- Serve on chunks of Portuguese bread for soaking up the juices.
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| Level of Difficulty | Easy |
| Servings | 2 |
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You will be surprised with how flavorful, comforting and addictive this Porto style stewed beef toungue (língua de vaca estufada) is.
| Level of Difficulty | Easy |
| Servings | 4 |
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| Level of Difficulty | Easy |
| Servings | 4 |
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